Andi Putt | Ari Unda ~ Malabar Cashewnut Rice Balls
Servings 6
Ingredients
- 1 1/2 cups matta rice
- 1 cup grated coconut
- 450 gm jaggery melted in 1/4 cup water
- 1 tsp cardamom powder
- 2 cups cashewnuts refer notes
Instructions
- Wash the rice well till water is clear. Allow it to drip excess water in a colander.
- In a hot pan, add the drained rice and roast on medium flame, stirring constantly. You will start hearing pop sounds. Keep tossing till the pop sound ceases. This process can take around half an hour to 45 minutes.
- Once the rice has popped completely and it smells roasted, switch off and transfer to a flat dry tray. Allow to cool completely.
- In the same pan, roast the coconut just till the moisture in gone. Empty into another wide pan.
- Roast the cashewnuts as well till just done and switch off.
- Melt the jaggery, strain the mixture and keep it warm.
- Once cool, grind the rice as smooth as you can. Coarse bits are fine. Drop into the same pan as the coconut.
- Now grind the cashewnuts till coarse. Do not overgrind to avoid it from becoming butter. Add into the rice mixture.
- Add the cardamom and give the whole powder a good mix.
- Now pour the melted jaggery in batches while mixing the powders and use up the whole till all the mixture is moist.
- Start making them in to small rounds as soon as possible. They will be soft when done at first, but as they sit, they harden up slightly.
- Enjoy them with a cup of sulaimani.
Notes
You can use a mix of cashew nuts and peanuts to make this.
You can even increase the nuts to upto 3 cups to make it more nuttier.
Makes around 12-20 balls dependent on size.